Mediterranean Lemon-Dill Chicken Bowls
A vibrant and hearty dish bursting with fresh flavors from zesty lemon and aromatic dill, combined with juicy marinated chicken, vegetables, and grains, perfect for meal prep.
Servings: 4 servings
Calories: 490kcal
Ingredients
Chicken & Marinade
- 1.5 lbs Chicken Breast or Thighs, cubed You can use either breasts or thighs.
- 1/4 cup Olive Oil Extra virgin is preferred.
- 1/4 cup Fresh Lemon Juice
- 2 Tbsp Fresh Dill, chopped You can adjust based on preference.
- 2 cloves Garlic, minced
- 1 tsp Dried Oregano Dried is recommended for flavor.
- Salt and Pepper to taste
Bowl Components
- 4 cups Cooked Quinoa or Rice For a gluten-free option, use quinoa.
- 1 large Cucumber, diced
- 1 pint Cherry Tomatoes, halved
- 1/2 cup Red Onion, sliced
- 1/2 cup Crumbled Feta Cheese
- 1/4 cup Kalamata Olives, halved
Instructions
Marinate
- Whisk together olive oil, fresh lemon juice, dill, minced garlic, dried oregano, salt, and pepper in a bowl.
- Toss the cubed chicken in this marinade until well coated.
- Let the chicken marinate in the fridge for at least 30 minutes and up to 4 hours for optimal flavor.
Cook Chicken
- Preheat your oven or grill to 400°F.
- Bake the marinated chicken for about 18–20 minutes, until cooked through and no longer pink inside.
- Alternatively, pan-sear the chicken in olive oil on medium-high heat for 4–5 minutes per side.
- Allow the chicken to rest for about 5 minutes after cooking.
Assemble
- Start with a generous portion of cooked quinoa or rice as the base.
- Layer in diced cucumber, halved cherry tomatoes, sliced red onion, and the cooked chicken on top.
Finish
- Sprinkle crumbled feta cheese and halved Kalamata olives over each serving.
- Drizzle with extra olive oil, a touch of lemon juice, or a light vinaigrette.
- Garnish each bowl with fresh dill.
Notes
Consider adding avocado or roasted vegetables for extra nutrition. Swap chicken for shrimp or chickpeas if desired. For a kick, add crushed red pepper flakes.